Gracias a Dios prides itself in it sustainable practices, planting three agaves for every bottle produced. They use traditional methods of production, including wood-fired ovens and donkey-pulled tahonas.
The organic espadín in the spirit is 8 years old at harvest and double-distilled. It is bottled without further aging. Smoke and peppery spice tickle the nose as zesty grapefruit and lemon fold into the palate.